• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.111-131
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• 1995

Quality changes of sausages in refrierated storage for 60 days were investigated. Nine types of sausages produced in Korea were stored at 4$^{\circ}C$(3~5$^{\circ}C$), and then chemical, microbiological, and sensory characteristics were evaluated on every 10 days. The proximate analysis showed considerable variation in fat (23.97%, 17.10~30.20%) with less variation in moisture (51.96%, 48.10~56.30%) and protein (12.96%, 11.40~13.95%), pH value decreased over time averaging from 6.31 to 6.22 with no significant difference. Water activity was consistent over refrigerated storage averaging 0.95. Volatile basic nitrogen (VBN) values were still within 20 mg% though VBN for all types significantly increased over time (p<0.05). Thiobarbituric acid (TBA) values were well below 1.0 though TBA showed significant differences among storage periods (p<0.05). Standard plate counts (SPCs) significantly increased during storage (p<0.05) while coliform group was not counted in all cases. SPCs reached 104 CFU/g in two types after 50 days' storage and were below 105 CFU/g in all types after 60 days' storage. Instrumental texture analysis showed that springiness, adhesiveness, and hardness signficantly decreased over time (p<0.05) while no change was observed in external color. significantly decreased over time the 60-day storage period (p<0.05) while cohesiveness, chewiness and gumminess did not change. Lightness, redness and yellowness of the internal Hunter color significantly decreased over time (p<0.05) while no change was observed in external color. Sensory profile showed that flavor, taste, texture and overall acceptable after 60 days' storage at 4$^{\circ}C$. However, the shelf-life of the samples should be decided in the consideration of the growth rate other spoilage flora coupled with the bacterial growth after 50 days' storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.9
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• pp.4349-4358
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• 2012

ASRP(Ammunition Stockpile Reliability Program) Data is stored and operated in the field of evaluating the ammunition is not only the only field data but also the ammunition performance-oriented data can determine objectively the power of the artillery. However, ASRP has been used as a yardstick to judge the status of ammunitions stockpiled in the field. On the other hand re-evaluation of the accumulated data and in-depth research have not been carried out. A Study on the Effective Management of Artillery Ammunition using ASRP data suggests how to utilize the ASRP data to analyze and manage existing artillery forces whose focus is centered on increasing the performance of artillery ammunitions through setting the test intervals of deployed stockpiled ammunitions, forecasting the shelf-life of ammunitions, and analyzing the effectiveness of the military strength through modelling and simulation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.136-136
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• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• Korean Institute of Interior Design Journal
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• v.17 no.3
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• pp.51-58
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• 2008

Lately, in public libraries, there are various service programs for child user by corresponding to importance of reading based education and also a variety of changes by accommodating family based cultural life style. Therefore there is a need for space planning based study on unit-data room. This study gives guide-line of space planning through categorizing of space plot and furniture lay-out in child data room. The researcher, as a first step, searched web sites of 29 data rooms of 26 libraries and summarized space plots and features of data rooms through in-person visits. Then the author made a categorization standard and did a general analysis of featured data rooms through multiple categorization steps. There are Basic Type, General Type, Book-Shelf Centered Type, Book-shelf Scattered type and Multi-Functional Type out of this categorization steps. In sum, six categorizing bases, dividing infant room from child room, space zonning, position of entrance, compactness of reading space, position of book-shelf and orientation of book-shelf will be important design standards for child data-room of future libraries and an effective guide-lines for other unit data-rooms.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.556-560
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• 1998

Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• Korean Journal of Food Science and Technology
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• v.48 no.6
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• pp.536-541
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• 2016

The purpose of this study was to evaluate changes in the quality characteristics of mackerel fish fillet under freezing storage conditions. The changes in product quality were determined by measuring pH, volatile basic nitrogen (VBN); thiobarbituric acid (TBA), lightness ($L^*$), redness ($a^*$), yellowness ($b^*$) values, shearing force, and microbiological evaluation (Total Plate Count, TPC) during 21 days of storage at -20, -5, and $-1^{\circ}C$, and their shelf-lives were established. TPC as an effective quality indicator was used to estimate the shelf-life via linear regression analysis. The TPC increased steadily with increasing storage periods at every temperature (p<0.05) and showed a significant relationship with temperature at $-1^{\circ}C$ (r=0.949), $-5^{\circ}C$ (r=0.919), and $-20^{\circ}C$ (r=0.905). Therefore, based on TPC, the shelf life of the mackerel fillet was noted to be 32 days when stored at $-1^{\circ}C$, more than 51 days when stored at $-5^{\circ}C$, and about 2 months when stored at $-20^{\circ}C$.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.2
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• pp.136-144
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• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1470-1476
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• 2020

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl₂). Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L^⋆, a^⋆, b^⋆), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10℃ for 35 days. Results: The LFSs covered with the mixed film had lower pH, lightness (L^⋆), EM%, TBARS, and TPC, but lower yellowness (b^⋆) and hardness values than those wrapped with TSA-film alone. Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.333-342
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• 2000

The purpose of this study was to evaluate microbiological quality for each stage of the kimbap manufacturing process in summer and winter. Under the various controlled conditions through the simulation, the time-temperature data were collected and the microbiological quality(including total plate count, coliforms, and fecal coliform count) were evaluated. To determine the expected shelf life of Kimbap, a microbiolgical analysis according to the length of the storage time was performed. The microbiological analysis on both sanitary and unsanitary utensils was compared. The microbiological quality of the raw materials of Kimbap in summer was not at an acceptable level, but that of the heat-treated raw materials of Kimbap met the requirement according to the standards set by the Natick Research Center. The number of the microorganisms of the unsanitary utensils and the Kimbap made from unsanitary utensils was more than the acceptable criteria. Sanitary management is necessary to prohibit cross-contamination and to manufacture Kimbap safely. Results from storage times and storage temperature conditions(chilled and room-temperature storage) showed that the expected shelf-life of the Kimbap with the room-temperature storage was as less than 3 hours in summer, while it was as 7-10 hours in winter.